I’m a “sides” girl when it comes to Thanksgiving, and one of my favorite sides happens to be cornbread. I like it because it’s not too sweet - well, it’s hardly sweet and it can in fact, be somewhat savory. Whenever I make stuffing, I always put a little cornbread in there to add some flavor and nitty gritty crunch from the cornmeal. Yes, I’m not one for mixing too much flour into my cornmeal because I rather enjoy the texture.

This brings me to the addition of corn in my cornbread. I realize that’s not entirely southern, but is definitely delicious and is also an optional step. I like the sweet bursts of corn you get when you bite into it.

There is a bit of sugar in this supposedly savory recipe, but it can be left out entirely as I use a bit of applesauce to subsitute for the egg, and that provides residual sweetness.

Vegan Southern Cornbread

  • 1/2 cup flax milk
  • 2 tablespoons lemon juice
  • 1/2 + 2 tablespoons cup cornmeal
  • 1/4 cup + 2 tablespoons wheat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoons brown sugar, optional
  • 1/4 cup Earth Balance
  • 1/4 cup apple sauce
  • 1 tablespoon vegetable oil
  • 1 cup frozen corn, optional

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine flax milk and lemon juice. Set aside.
  3. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt and sugar.
  4. Combine apple sauce and oil in a small container.
  5. If using frozen corn, add it to the flour mixture, making sure corn is coated.
  6. Add the flax milk mixture, apple sauce mixture and Earth Balance to the flour and corn. Mix until combined.
  7. If using a skillet, heat over medium high heat and grease the sides. Add in cornbread batter and bake for 25-30 minutes, or until cornbread is golden brown and a toothpick comes out clean.